what is the best restaurant you've ever been to?
- Thread starter scratch
- Start date
In Vancouver the best restaurant is the William Tell
http://www.thewilliamtellrestaurant.com/
The best pub anywhere is the Crow and Gate In Nanaimo
http://www.crowandgate.com/index.htm
http://www.thewilliamtellrestaurant.com/
The best pub anywhere is the Crow and Gate In Nanaimo
http://www.crowandgate.com/index.htm
Tough question. That like asking what would be my favorite music or movie.
For seafood, I think it would be either C or Blue Water Cafe & Raw Bar in Vancouver.
For breakfast, it would be IHOP in Spokane, WA on N. Division
For Japanese, it would be Nishi's in Kelowna.
For Greek, it would be Theo's in Penticton.
For Chinese, it would be Amanda's in Nelson at the moment.
For Italian, I think it would probably be CinCin in Vancouver.
For fast food, it'd be Quizzno's in Nelson.
For seafood, I think it would be either C or Blue Water Cafe & Raw Bar in Vancouver.
For breakfast, it would be IHOP in Spokane, WA on N. Division
For Japanese, it would be Nishi's in Kelowna.
For Greek, it would be Theo's in Penticton.
For Chinese, it would be Amanda's in Nelson at the moment.
For Italian, I think it would probably be CinCin in Vancouver.
For fast food, it'd be Quizzno's in Nelson.
The 'Kingfisher', south of courtenay, and if you want the best fish and chips,
the Shady Rest in Qualicum Beach, right on the ocean, I'm very fussy about my
fish and chips, have been dissapointed many times, 'never' there.(Halibut)
Everyday family stuff, lots of good fresh cooked food, including chinese, 'quality foods courtenay'.
the Shady Rest in Qualicum Beach, right on the ocean, I'm very fussy about my
fish and chips, have been dissapointed many times, 'never' there.(Halibut)
Everyday family stuff, lots of good fresh cooked food, including chinese, 'quality foods courtenay'.
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With this recipe, most everyone:
For absolutely perfect scrambled eggs you need a wire whisk and a copper bowl.
The Art of Scrambling - Proper Technique
The Best Way To Beat Your Eggs
One of the most important ingredients in scrambled eggs is hardly ever mentioned... air. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl, but for the time-being, incorporating air into beaten eggs requires good old-fashioned elbow grease (or the electric equivalent).
The more you whisk -- the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs.
The American Egg Board describes well-beaten eggs as "frothy and evenly colored". When your eggs match that description (generally after about 2 minutes) you should stop beating.
Over-beating will completely unravel the protein molecules and destabilize their ability to form a microscopic casing around the air.
In terms of whisking motion, a tilted wheel motion works far better than a vertical stirring motion. A fork works as well as a whisk but requires a slight bit more time and energy.
Electric Mixers and Blenders - There's no need to shy away from these time-saving devices if they are used correctly. Electric mixers should be set to a moderate speed that approximates hand-whisking. The same rules of over-mixing apply.
Eggs mixed in a blender should be "blended" for 20 to 25 seconds. Set the mixture aside for a couple minutes before cooking to let the foam settle.
The Best Way To Scramble In The Pan
The actions you take once the eggs hit the fry pan will dictate the size of the scrambled egg pieces (curds). Some recipes suggest stirring the eggs with a wooden spoon immediately as the eggs hit the heated surface. Others direct you to let the eggs start to set before stirring/scrambling. Of the two, the second method results in larger fluffier pieces.
When the first hint of setting appears you should begin to push the eggs around with a spatula. There are opposing schools of thought on how to handle the eggs at this point.
FoodNetwork.com tells us to "push the curds to one side and let the uncooked eggs spread over the surface of the pan."
Martha Stewart suggests: "Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts."
For scrambled eggs that might be described as light and fluffy, Martha Stewart's push-to-the-center technique narrowly edges out the competition.
Getting Hungry?
Before we scramble our brains contemplating the best plate to eat scrambled eggs off of, the texture differentials of eating with a spoon and the ideal temperature of the chair you sit in as you eat... let's get back to the reason we're here. For your breakfast pleasure (and to review)... Mr Breakfast Presents...
This recipe serves 2 hungry people.
6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying
Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.
In large metal or glass mixing bowl,(should be a copper bowl) whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.
Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.
Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.
Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")
Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.
A note about milk and water: Soy milk works effectively in the recipe. Whole milk lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.
Cream of tartar is an acid powder. Combined with baking SODA it makes baking POWDER. It's placement in scrambled egg recipes stems from its valued use in desert recipes. The acidic cream of tartar acts to stabilize egg white when they are beaten to form peaks - as in meringues. I had already written the note "Cream of tartar belongs in desert not breakfast" before I'd tried the recipe. I couldn't have been more wrong.
The recipe I followed instructed using 1/8th teaspoon of cream of tartar per every 2 eggs - no other ingredients - and beat for at least a minute.
The result was surprisingly good. The cream of tartar brought out a richer yellow color to the eggs and the texture was more porous and cake-like. I repeated the experiment again. This time for comparison, I simultaneously created the same recipe without the cream of tartar. There was no detectable difference in taste, but the texture and color of the eggs with cream of tartar were fuller and more pleasing.
Thanks to this eggs-treamly interesting article, you now have eggs-actly what you need to make eggs-traordinary scrambled eggs. And that's no yolk.
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The editorial content above may not be reproduced without the written permission of Mr Breakfast.com. Please contact us for reprint requests.
http://www.mrbreakfast.com/article.asp?articleid=17
Bon appetit
For absolutely perfect scrambled eggs you need a wire whisk and a copper bowl.
The Art of Scrambling - Proper Technique
The Best Way To Beat Your Eggs
One of the most important ingredients in scrambled eggs is hardly ever mentioned... air. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl, but for the time-being, incorporating air into beaten eggs requires good old-fashioned elbow grease (or the electric equivalent).
The more you whisk -- the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs.
The American Egg Board describes well-beaten eggs as "frothy and evenly colored". When your eggs match that description (generally after about 2 minutes) you should stop beating.
Over-beating will completely unravel the protein molecules and destabilize their ability to form a microscopic casing around the air.
In terms of whisking motion, a tilted wheel motion works far better than a vertical stirring motion. A fork works as well as a whisk but requires a slight bit more time and energy.
Electric Mixers and Blenders - There's no need to shy away from these time-saving devices if they are used correctly. Electric mixers should be set to a moderate speed that approximates hand-whisking. The same rules of over-mixing apply.
Eggs mixed in a blender should be "blended" for 20 to 25 seconds. Set the mixture aside for a couple minutes before cooking to let the foam settle.
The Best Way To Scramble In The Pan
The actions you take once the eggs hit the fry pan will dictate the size of the scrambled egg pieces (curds). Some recipes suggest stirring the eggs with a wooden spoon immediately as the eggs hit the heated surface. Others direct you to let the eggs start to set before stirring/scrambling. Of the two, the second method results in larger fluffier pieces.
When the first hint of setting appears you should begin to push the eggs around with a spatula. There are opposing schools of thought on how to handle the eggs at this point.
FoodNetwork.com tells us to "push the curds to one side and let the uncooked eggs spread over the surface of the pan."
Martha Stewart suggests: "Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts."
For scrambled eggs that might be described as light and fluffy, Martha Stewart's push-to-the-center technique narrowly edges out the competition.
Getting Hungry?
Before we scramble our brains contemplating the best plate to eat scrambled eggs off of, the texture differentials of eating with a spoon and the ideal temperature of the chair you sit in as you eat... let's get back to the reason we're here. For your breakfast pleasure (and to review)... Mr Breakfast Presents...
This recipe serves 2 hungry people.
6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying
Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.
In large metal or glass mixing bowl,(should be a copper bowl) whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.
Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.
Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.
Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")
Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.
A note about milk and water: Soy milk works effectively in the recipe. Whole milk lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.
Cream of tartar is an acid powder. Combined with baking SODA it makes baking POWDER. It's placement in scrambled egg recipes stems from its valued use in desert recipes. The acidic cream of tartar acts to stabilize egg white when they are beaten to form peaks - as in meringues. I had already written the note "Cream of tartar belongs in desert not breakfast" before I'd tried the recipe. I couldn't have been more wrong.
The result was surprisingly good. The cream of tartar brought out a richer yellow color to the eggs and the texture was more porous and cake-like. I repeated the experiment again. This time for comparison, I simultaneously created the same recipe without the cream of tartar. There was no detectable difference in taste, but the texture and color of the eggs with cream of tartar were fuller and more pleasing.
Thanks to this eggs-treamly interesting article, you now have eggs-actly what you need to make eggs-traordinary scrambled eggs. And that's no yolk.
function MM_openBrWindow(theURL,winName,features) { window.open(theURL,winName,features); }
The editorial content above may not be reproduced without the written permission of Mr Breakfast.com. Please contact us for reprint requests.
http://www.mrbreakfast.com/article.asp?articleid=17
Bon appetit
Last edited:
I am not sure about scrambled eggs, I like my eggs messed up. Get the pan hot, add butterto a little bit of sesame seed oil and melt, then add a desired number of eggs and mess em up just a little so there's yellow swirls in the whites (kinda like a marble cake has swirls in it) with a fork or whatever, and cook till done. Add a smidgeon of salt n a fair bit of pepper and eat.
I do my scrambled eggs very similar to Juan's. I just use water, ltbsp per egg, and 1 for the
pot.
My mother made them this way when I was a little girl, but she cooked her's in a small pot,
depending how many at a time, but I have switched over to a large non stick frying pan, as I can control the stirring process easier in a frying pan. I beat them by hand, and the stirring method is very important. Don't stir till they are starting to firm up, then just as
Martha says, fold them to the center, and let liquid move outward, and take them off the
heat while they are still very moist, and prevent from drying, (unless you like them like that). I like my scrambled eggs very moist and fluffy and creamy.
I ordered scrambled eggs in a restaurant not long ago, and 'what' arrived on my plate was
almost comical. It looked like a yellow plastic flat 'thing', more like a poorly made omelette
than scrambled eggs, about 1/4 inch thick.
pot.
My mother made them this way when I was a little girl, but she cooked her's in a small pot,
depending how many at a time, but I have switched over to a large non stick frying pan, as I can control the stirring process easier in a frying pan. I beat them by hand, and the stirring method is very important. Don't stir till they are starting to firm up, then just as
Martha says, fold them to the center, and let liquid move outward, and take them off the
heat while they are still very moist, and prevent from drying, (unless you like them like that). I like my scrambled eggs very moist and fluffy and creamy.
I ordered scrambled eggs in a restaurant not long ago, and 'what' arrived on my plate was
almost comical. It looked like a yellow plastic flat 'thing', more like a poorly made omelette
than scrambled eggs, about 1/4 inch thick.
I don't go to restaurants any more unless I'm invited to go. My own kitchen works best for me as gourmet cooking has been a long time hobby.
Growing up in New York, there never is a lack of good eating. Perhaps my favorite restaurant was the once world famous and now defunct Gage + Tollner in down town Brooklyn:
Back around 1980 I won a bet with my brother and he was forced to pay for dinner there. It cost just over $ 100 which was a lot of money back then. And the food + wine was yummy!
Growing up in New York, there never is a lack of good eating. Perhaps my favorite restaurant was the once world famous and now defunct Gage + Tollner in down town Brooklyn:
Back around 1980 I won a bet with my brother and he was forced to pay for dinner there. It cost just over $ 100 which was a lot of money back then. And the food + wine was yummy!
Mr Chow's (beverly hills location). Best food ever!!! It's really fun too because you don't have to actually order. They'll just bring you food.
the meal I best remember in a restaurant would be a place on the harbour in wollongon, australia, where I had morton-bay bugs in ginger sauce
The best is much harder to pin down. perhaps the place in montmartre which did giant salads with fried potato slices on top.... sigh.... gurgle
The best is much harder to pin down. perhaps the place in montmartre which did giant salads with fried potato slices on top.... sigh.... gurgle
Many years ago there was a restaurant called "Ziggy's" just on the outskirts of a little town (Marathon) down in the Florida keys. The whole experience was entertaining and delightful. Outside the eatery was a clapboard not very appealing looking kind of greasy spoon.... One entered through the side door (screen) and you had to tack your way across convoluted linoleum to red and white checkered oil-cloth covered formica tables with genuine chrome decorations around the rim... with of course chairs to match.
The menu was a hand written piece of paper resting between a salt and pepper duo sitting next to a handsome chrome napkin dispenser... The menu items ranged from old standby's like cheeseburgers and fries to grilled cheese and soup'o'the day....
Suddenly a very rotund genteleman in chef's hat and whites banged through the kitchen door and came to the table.... He claimed his name was Ziggy and could he help us out in any way....?
He offered that in addition to the items on the menu there were some house specials that he'd be happy to tell us about and provide for our dining pleasure.....
He began in a sing-song-voice to tell us about Pompano fillets poached in white wine with raisins....hearts of palm salad with a garnish of avocado and artichoke hearts.... he went on and on....
I had dolphin (the fish not the mammal) that had been grilled in butter and garlic along with a variety of various seafoods in a bouliabaise (don't know if I spelled that right) that had crab and a lengthy list of various shell fish ...the food was absolutely amazing!
I and my two guests were charged about a hundred bucks (back then that was a lot of money) for seafood and wine and cocktails that would have run the average diner three or four hundred in a swanky San Fransico or New York eatery....
Great food and tremendous presentation....the whole package!
The menu was a hand written piece of paper resting between a salt and pepper duo sitting next to a handsome chrome napkin dispenser... The menu items ranged from old standby's like cheeseburgers and fries to grilled cheese and soup'o'the day....
Suddenly a very rotund genteleman in chef's hat and whites banged through the kitchen door and came to the table.... He claimed his name was Ziggy and could he help us out in any way....?
He offered that in addition to the items on the menu there were some house specials that he'd be happy to tell us about and provide for our dining pleasure.....
He began in a sing-song-voice to tell us about Pompano fillets poached in white wine with raisins....hearts of palm salad with a garnish of avocado and artichoke hearts.... he went on and on....
I had dolphin (the fish not the mammal) that had been grilled in butter and garlic along with a variety of various seafoods in a bouliabaise (don't know if I spelled that right) that had crab and a lengthy list of various shell fish ...the food was absolutely amazing!
I and my two guests were charged about a hundred bucks (back then that was a lot of money) for seafood and wine and cocktails that would have run the average diner three or four hundred in a swanky San Fransico or New York eatery....
Great food and tremendous presentation....the whole package!